Healthy Makeover Pulled Pork Sandwich

1 Tbsp. water + additional for steaming
1 1/2 salt-free chili powder
1 tsp. smoked paprika
1 tsp. dry mustard powder
Salt & Pepper
1 lb. pork tenderloin, cut into 2 inch thick medallions
3 cups shredded cabbage mix for coleslaw
2 Tbsp. plus 1 tsp. apple cider vinegar
2 Tbsp. snipped fresh chives
1 Tbsp. + 2 tsp. spicy brown mustard
1/3 cup barbeque sauce

Fill 6- qt saucepot with 1 inch water and add steamer insert. Cover: heat to boiling on high. Reduce heat to medium. In a small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Rub spices over all pork. Place pork in steamer: cover and steam 18 - 20 minutes or until pork is 145 degrees in center, turning once. Meanwhile, in a medium bowl, toss cabbage mix with 2 tbsp. vinegar, chives, 1 Tbsp. mustard and 1/8 tsp salt: set aside. Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces. Return pork to saucepot.
Stir in barbeque sauce, 1 Tbsp. water, and remaining 2 tsp. mustard and 1 tsp. vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw into 4 servings. Serve on buns if desired. They are not included in nutrition information.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MPSRDBRL.